Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Authentic Middle Eastern kibbeh recipe with step-by-step tutorial. If you had a hard time pronouncing my Awwameh or hareeseh post titles I thought I would add another middle eastern dish to you list of yummy yet tricky to say dishes. Authentic Middle Eastern kibbeh recipe with step-by-step tutorial.
Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have butternut squash baked kibbeh - lebanese meatless kibbeh (step by step photos) using 29 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Take 📌I know it looks like a lot of ingredients, but I’ve duplicated the spices since you need different amounts for the dough and the filling so dont be scared 📌
- Prepare Kibbeh dough ingredients
- Prepare 1 kg butternut squash/pumpkin
- Take 300 g fine bulgur wheat (Not the coarse one), soaked in water for 5 min and rinsed
- Take 1 tablespoon flour
- Make ready Spices for the kibbeh dough
- Get 1 teaspoon cumin
- Make ready 1/4 teaspoon cinnamon powder
- Take 1/4 teaspoon allspice
- Prepare 1/4 teaspoon coriander powder
- Get 1/4 teaspoon nutmeg powder
- Prepare salt and black pepper
- Make ready Filling
- Get 300 g spinach, chopped
- Prepare 1 medium onion, chopped
- Prepare 1 cup (100 g) cooked chickpeas
- Get 1 cup chopped walnuts
- Make ready 2 tablespoons lemon juice
- Take 1 teaspoon pomegranate molasses (optional)
- Get 2 tablespoons olive oil
- Get Spices for the filling
- Get 1 teaspoon sumac
- Make ready 1/2 teaspoon cumin
- Take 1/4 teaspoon coriander powder
- Prepare 1/2 teaspoon allspice
- Make ready salt and black pepper
- Get Topping
- Get shredded almond or pine nut
- Prepare olive oil
Authentic Middle Eastern kibbeh recipe with step-by-step tutorial. If you had a hard time pronouncing my Awwameh or hareeseh post titles I thought I would add another middle eastern dish to you list of yummy yet tricky to say dishes. Kibbeh is a traditional Lebanese recipe which combines mince and ground meat with the perfect combination of nuts and spices. Find baked kibbeh stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.
Instructions to make Butternut squash baked Kibbeh - Lebanese meatless kibbeh (step by step photos):
- Peel and cut the butternut squash into medium slices. Move to a pot, cover with water and boil for 15 minutes. Once soft, drain and mash until smooth
- Add the rinsed fine bulgur with the flour and spices to the squash and mix everything together very well.
- Put the mixture in the fridge, preheat the oven to 200 degrees, then start preparing the filling.
- In a pan, add 2 tablespoons of olive oil and start frying the chopped onion until soft. Then add half of the chopped spinach to the onion, mix for 2 minutes then add the second half.
- Add the cup of cooked chickpeas with lemon juice and pomegranate molasses. Mix for 3 minutes. Then add the sumac, shredded walnuts and the rest of the spices. Mix for 2 more minutes.
- Remove the dough from the fridge. Lightly grease a rectangular baking dish with olive oil, and spread half of the dough with your hand over the base of the dish.
- Evenly spread the spinach filling on top, then cover with the other half of the kibbeh dough to make the final layer.
- With a knife, make diagonal lines to create diamond shapes. With a brush spread a bit of olive oil on top and place the nuts on each slice. Then put the tray in the oven and cook for 30 minutes until gold brownish. Pop it under the grill for 3-4 minutes for a golden crispy top layer.
- Serve with natural/greek yogurt or salad on the side (check my fattoush salad recipe. Goes perfectly with it! https://cookpad.com/uk/recipes/12464040)
Run a sharp knife around the inside of the ramekins, unmold the kibbeh and serve immediately. A step by step guide to how to make, shape and fry kibbeh like a pro. Kibbeh in all its forms, raw, fried, broiled, stuffed, baked, and vegetarian is a defining dish for the Lebanese and Syrian cuisines. Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil.
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